Table of contents:
- Is red meat related to the possibility of breast cancer?
- Conclusions of the study
- Things you should know about red meat
- On the other hand
Video: Red Meat = Breast Cancer?
Is red meat related to the possibility of breast cancer?
Surely you have heard it said that eating this type of meat in excess, one of the eating habits of modern United States society, is associated with the incidence of many diseases and various types of cancer, such as colon and prostate cancer. A recent study, conducted over twenty years, and led by academic Maryam Farvid of the Department of Nutrition at the Harvard School of Public Health, also found that among women who consumed more red meat, the risk of cancer increased. breast. The expert and her team collected data from almost 90,000 women between the ages of 26 and 45 on the amount of beef, pork and lamb they included in their diet, as well as other processed meats. They were also asked about the daily consumption of legumes, poultry, and fish, and other physical factors, habits, and family history were considered.
According to this research, women who ate 1.5 servings of red meat a day had a 22% increased risk of breast cancer, while those who substituted fish, poultry, and legumes for red meat decreased the risk by 14%.
Conclusions of the study
This type of observation-based study is not considered definitive scientific evidence, and its own authors acknowledge that the biological reasons for the connection between red meat and breast cancer are still unclear. Representatives of the meat industry have questioned the study's methodology and results, but other experts do not consider it conclusive either. Dr. Stephanie Bernik, chief of surgical oncology at Lenox Hill Hospital in New York, noted that women who ate less meat also led an overall healthier lifestyle, reducing the risk of cancer. Several previous studies denied that there was a link between consuming red meat and breast cancer.
Things you should know about red meat
According to a study published in Nature Medicine, carnitine, a compound found in red meat, causes atherosclerosis and hardens or clogs the arteries.
- Consuming protein from sources such as legumes, chicken, fish is associated with a lower risk of mortality.
- A report published in JAMA Internal Medicine explains that over time eating red meat or processed meat increases the risk of contracting type 2 diabetes.
- Meats contain large amounts of iron and if eaten in excess they can cause iron levels in the brain to rise and increase the risk of Alzheimer's.
5 foods that prevent breast cancer
On the other hand
Although many cuts of meat are high in cholesterol and saturated fat, lean cuts of fresh or organic red meat once a week are loaded with vital nutrients.
- Contains zinc, necessary to help build muscle mass and strengthen the immune system.
- It is a natural source of B vitamins, like B-12, good for the nervous system; and B-6 that helps strengthen the immune system. It also contains niacin and riboflavin that helps to have healthy skin and eyes.